Fish Fillet Florentine

Course : Fish
Serves: 6
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6 fillets salmon fillets -- or trout
30 ounces fresh spinach -- stemmed and washed
2 tablespoons butter
1/2 cup Swiss cheese -- shredded, up to 1/3
4 tablespoons butter
5 tablespoons flour
2 cups hot milk
1/3 cup cream

Preparation / Directions:

To prepare the sauce stir the butter and flour over moderate heat in a 2 quart pan until they foam and froth for 2 minutes without coloring. Off heat, beat in hot milk; simmer, stirring for 2 minutes, then beat in the cream. Season to taste; beat in half the cheese. To steam the fish, bring 3 inches of slightly salted water to the boil in a roomy pan; for each quart of water add 3 tablespoons of wine vinegar. Steam the fish fillets for 9-10 minutes. Discard broth. Boil spinach in a large kettle of slightly salted water for 2-3 minutes. Drain, run cold water over the spinach and squeeze dry. Chop with a stainless steel knife. Simmer 3-4 minutes with butter in a covered stainless pot. Season carefully to taste. To assemble, stir 2/3 cup of sauce into the spinach; spread in a buttered baking dish. Arrange fish on spinach. Spoon remaining sauce over fish; sprinkle on remaining cheese. Bake 1 hour before serving in the upper third of a preheated oven just until bubbling hot and the sauce is lightly brown on top. Compliment the fillets with a salad of green lettuce, mandarin oranges and slices of red onion, wild rice, French bread and a slice of honey dew melon. Adapted from a recipe from "Julia Child's Kitchen

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